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Meatloaf

This comforting meatloaf recipe is perfect for cozy family dinners, delivering warm aromas and a nostalgic taste that's sure to please everyone.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds ground beef (or 1 pound beef and 1/2 pound ground turkey) base of your loaf
  • 1 cup breadcrumbs (whole wheat or gluten-free) adds structure and soaks up flavors
  • 1/2 cup milk (or plant-based milk) keeps the meat moist
  • 1 large egg binder and richness
  • 1 small onion, finely chopped caramelizes to sweet, savory goodness
  • 2 cloves garlic, minced aromatic lift
  • 1/4 cup ketchup for tang and color; part of the glaze too
  • 2 tablespoons Worcestershire sauce deep umami flavor
  • 1 teaspoon Dijon mustard brightens the loaf
  • 1 teaspoon salt essential seasoning
  • 1/2 teaspoon black pepper essential seasoning
  • 1/2 teaspoon smoked paprika adds warmth (optional)
  • 1/4 cup parsley, chopped fresh finish
Glaze
  • 1/3 cup ketchup part of the glaze
  • 2 tablespoons brown sugar adds sweetness
  • 1 tablespoon apple cider vinegar balances the sweetness

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a loaf pan.
  2. In a large bowl, combine the breadcrumbs and milk and let them sit for 2–3 minutes to soften.
  3. Add the ground meat, egg, chopped onion, garlic, Worcestershire sauce, Dijon, salt, pepper, smoked paprika, and parsley. Using clean hands, gently mix until just combined—overworking makes the loaf dense.
  4. Shape the meat mixture into a loaf on the prepared baking sheet or transfer to the loaf pan. Smooth the top so the glaze adheres evenly.
Cooking
  1. Stir together the glaze ingredients and brush half over the top. Reserve the rest for basting later.
  2. Bake for 35 minutes, brush with remaining glaze, then bake another 15–25 minutes until an instant-read thermometer reads 160°F (71°C) in the center.
  3. Let the Meatloaf rest for 10 minutes before slicing—this keeps each slice tender and cohesive. Serve warm.

Notes

Variations include cheese-stuffed meatloaf, veggie boosts with grated vegetables, or a BBQ glaze instead of traditional ketchup. For quick cooking, mini loaves or meatloaf muffins are an option.